Vegetable preservation in cold storage inhibits the activity of microorganisms and enzymes, extending the storage life of vegetables. Cold storage technology is the primary method for modern low-temperature preservation of vegetables. The preservation temperature range for vegetables is between 0℃ and 15℃, and preservation storage can reduce the incidence of pathogens and the rate of fruit rot, as well as slow down the respiratory metabolic process of vegetables, thereby preventing spoilage and extending the storage period.